Table 3.
The content of phenolic acids (mg/kg db) identified in blackcurrant juice powders made with the addition maltodextrin, inulin, and a mixture of maltodextrin–inulin using different drying methods (average ± SD; n = 3).
| Carrier/Concentration | Neochlorogenic Acid | p-Coumaric Acid | Chlorogenic Acid | Derivative of p-Coumaric | |
|---|---|---|---|---|---|
| Freeze Drying | |||||
| Maltodextrin | 40% | 5.5 ± 0.8 ad | 6.2 ± 0.4 c | 44.5 ± 2.2 b | 19.2 ± 1.6 abc |
| 35% | 5.0 ± 0.2 abcd | 9.0 ± 0.5 abcd | 54.7 ± 0.4 acd | 22.1 ± 0.3 bcde | |
| 30% | 5.5 ± 0.3 ad | 10.6 ± 0.7 b | 65.9 ± 0.6 fg | 24.3 ± 0.7 ef | |
| Maltodextrin:Inulin (2:1) | 40% | 4.2 ± 0.5 bcd | 7.4 ± 0.2 acd | 45.8 ± 0.3 ab | 18.4 ± 1.2 ab |
| 35% | 4.2 ± 0.0 bc | 8.6 ± 0.2 abcd | 55.4 ± 1.1 acde | 19.7 ± 0.3 abcd | |
| 30% | 6.0 ± 0.2 a | 11.3 ± 0.5 b | 69.7 ± 1.4 | 28.3 ± 0.9 g | |
| Maltodextrin:Inulin (3:1) | 40% | 3.7 ± 0.2 b | 7.1 ± 0.5 ac | 45.7 ± 1.3 ab | 19.1 ± 0.0 ab |
| 35% | 4.8 ± 0.1 abcd | 9.7 ± 0.4 abd | 56.7 ± 0.9 cdef | 23.3 ± 0.8 def | |
| 30% | 5.4 ± 0.3 acd | 10.3 ± 1.1 bd | 64.9 ± 2.4 efg | 27.2 ± 0.2 fg | |
| Inulin | 40% | 4.1 ± 0.1 bc | 7.0 ± 1.6 ac | 47.4 ± 2.2 abc | 17.9 ± 1.9 a |
| 35% | 4.9 ± 0.1 abcd | 9.0 ± 0.6 abcd | 59.1 ± 0.9 def | 23.0 ± 0.2 cde | |
| 30% | 5.8 ± 0.4 a | 9.7 ± 1.3 abd | 73.2 ± 7.1 g | 28.3 ± 1.5 g | |
| Vacuum Drying 50 °C | |||||
| Maltodextrin | 40% | 6.7 ± 0.3 ab | 15.1 ± 0.2 d | 99.8 ± 0.0 a | 42.5 ± 1.6 b |
| 35% | 4.3 ± 0.1 a | 9.6 ± 0.4 abc | 66.9 ± 1.0 bg | 28.6 ± 0.7 ac | |
| 30% | 4.1 ± 0.2 a | 8.0 ± 1.3 a | 52.4 ± 1.7 f | 24.1 ± 0.9 cf | |
| Maltodextrin:Inulin (2:1) | 40% | 6.7 ± 0.3 ab | 12.8 ± 0.4 bcd | 96.4 ± 2.8 a | 39.6 ± 1.9 be |
| 35% | 6.6 ± 0.5 ab | 13.1 ± 1.8 bd | 89.1 ± 3.0 ade | 36.2 ± 2.6 de | |
| 30% | 4.0 ± 0.0 a | 8.3 ± 0.7 a | 54.7 ± 0.6 fg | 23.2 ± 0.4 f | |
| Maltodextrin:Inulin (3:1) | 40% | 7.5 ± 0.6 b | 13.3 ± 2.3 bd | 97.2 ± 8.5 a | 41.6 ± 1.4 a |
| 35% | 5.4 ± 0.3 ab | 10.4 ± 1.1 abc | 77.2 ± 0.9 bcd | 32.0 ± 0.4 ad | |
| 30% | 5.6 ± 0.5 ab | 9.6 ± 0.3 abc | 71.8 ± 0.8 bc | 29.5 ± 0.9 b | |
| Inulin | 40% | 5.2 ± 1.3 ab | 10.5 ± 0.2 abc | 81.5 ± 4.5 cde | 32.3 ± 0.8 ad |
| 35% | 6.5 ± 1.2 ab | 12.0 ± 0.1 abcd | 94.0 ± 2.9 ae | 38.5 ± 0.7 be | |
| 30% | 5.9 ± 1.4 ab | 8.8 ± 0.1 ac | 71.5 ± 0.9 bc | 28.5 ± 0.7 ac | |
| Vacuum Drying 70 °C | |||||
| Maltodextrin | 40% | 4.3 ± 0.1 bd | 11.2 ± 1.5 abd | 64.9 ± 4.0 ac | 33.9 ± 2.4 bc |
| 35% | 4.2 ± 0.3 bd | 9.2 ± 0.1 ace | 57.4 ± 0.1 cd | 28.1 ± 1.4 abd | |
| 30% | 3.1 ± 0.4 e | 7.4 ± 0.5 e | 47.5 ± 3.5 d | 22.5 ± 0.7 de | |
| Maltodextrin:Inulin (2:1) | 40% | 7.7 ± 0.0 g | 14.6 ± 0.1 f | 104.8 ± 3.9 e | 43.6 ± 0.1 f |
| 35% | 4.9 ± 0.2 ab | 9.6 ± 0.9 abce | 70.8 ± 2.6 ab | 29.8 ± 0.6 ab | |
| 30% | 5.3 ± 0.3 ac | 10.6 ± 1.1 abcd | 74.6 ± 1.9 ab | 32.2 ± 1.1 abc | |
| Maltodextrin:Inulin (3:1) | 40% | 5.4 ± 0.2 ac | 11.5 ± 0.0 abd | 72.0 ± 0.8 ab | 31.2 ± 0.3 abc |
| 35% | 4.7 ± 0.0 ab | 10.6 ± 0.1 abcd | 67.7 ± 0.3 abc | 28.2 ± 1.4 abd | |
| 30% | 3.7 ± 0.1 de | 8.1 ± 0.2 ce | 50.3 ± 0.2 d | 21.3 ± 0.6 e | |
| Inulin | 40% | 6.1 ± 0.2 cf | 12.2 ± 1.1 bdf | 80.1 ± 1.8 b | 31.8 ± 4.0 abc |
| 35% | 6.3 ± 0.0 f | 12.7 ± 0.1 df | 79.2 ± 8.1 b | 36.3 ± 0.0 c | |
| 30% | 5.3 ± 0.3 ac | 9.8 ± 0.1 abce | 65.4 ± 0.1 ac | 27.5 ± 0.3 ad | |
| Vacuum Drying 90 °C | |||||
| Maltodextrin | 40% | 5.0 ± 0.5 abc | 6.0 ± 1.0 abc | 39.3 ± 2.1 abc | 18.2 ± 2.5 ad |
| 35% | 4.7 ± 0.3 ac | 7.7 ± 0.2 ab | 47.3 ± 0.2 cf | 20.3 ± 0.9 de | |
| 30% | 5.9 ± 0.4 ab | 7.9 ± 0.3 b | 52.6 ± 1.7 f | 23.6 ± 0.7 e | |
| Maltodextrin:Inulin (2:1) | 40% | 4.1 ± 0.4 cd | 6.1 ± 1.4 abc | 31.3 ± 4.4 ade | 13.4 ± 0.3 abc |
| 35% | 5.5 ± 0.2 ab | 7.1 ± 0.0 abc | 35.2 ± 1.1 abe | 13.5 ± 1.4 abc | |
| 30% | 6.2 ± 0.8 b | 7.4 ± 1.6 ab | 39.6 ± 2.2 abc | 14.9 ± 1.9 abc | |
| Maltodextrin:Inulin (3:1) | 40% | 4.6 ± 0.0 ac | 6.7 ± 0.9 abc | 36.3 ± 0.4 abe | 15.5 ± 0.1 acd |
| 35% | 5.3 ± 0.1 abc | 7.6 ± 0.0 ab | 40.0 ± 0.2 abc | 16.7 ± 0.2 ad | |
| 30% | 5.8 ± 0.0 ab | 7.3 ± 0.6 ab | 43.1 ± 0.6 bcf | 17.0 ± 0.3 ad | |
| Inulin | 40% | 2.8 ± 0.4 d | 4.4 ± 0.2 ac | 23.5 ± 2.0 d | 9.9 ± 1.0 b |
| 35% | 3.1 ± 0.2 d | 3.7 ± 0.5 c | 22.0 ± 0.4 d | 11.3 ± 0.9 bc | |
| 30% | 2.8 ± 0.0 d | 4.7 ± 1.4 abc | 28.3 ± 5.6 de | 14.9 ± 2.1 abc | |
| Spray Drying | |||||
| Maltodextrin | 40% | 3.3 ± 0.1 ce | 7.1 ± 0.7 ab | 42.7 ± 0.9 a | 18.7 ± 1.3 a |
| 35% | 4.5 ± 0.1 ab | 8.2 ± 0.6 acd | 55.1 ± 0.7 bc | 23.0 ± 2.0 abc | |
| 30% | 5.7 ± 0.5 d | 9.4 ± 0.4 cde | 62.3 ± 1.2 cd | 28.8 ± 0.4 d | |
| Maltodextrin:Inulin (2:1) | 40% | 2.7 ± 0.2 e | 5.2 ± 0.7 b | 29.3 ± 0.6 e | 12.6 ± 0.6 e |
| 35% | 3.8 ± 0.6 ac | 6.1 ± 0.1 ab | 44.4 ± 0.0 a | 19.1 ± 1.4 ab | |
| 30% | 5.4 ± 0.1 bd | 7.9 ± 1.4 acd | 60.9 ± 5.0 bcd | 27.1 ± 0.5 cd | |
| Maltodextrin:Inulin (3:1) | 40% | 3.8 ± 0.3 ace | 6.4 ± 0.9 ab | 45.2 ± 1.7 a | 19.4 ± 0.5 ab |
| 35% | 4.6 ± 0.1 ab | 8.1 ± 0.2 acd | 53.9 ± 0.3 b | 21.9 ± 0.9 ab | |
| 30% | 5.5 ± 0.2 | 9.7 ± 0.2 de | 65.6 ± 1.7 d | 27.3 ± 0.7 cd | |
| Inulin | 40% | 4.1 ± 0.4 ac | 6.9 ± 0.1 ab | 44.9 ± 1.9 a | 18.9 ± 2.1 a |
| 35% | 4.6 ± 0.0 ab | 7.2 ± 0.2 abc | 56.8 ± 0.1 bc | 23.5 ± 0.0 bc | |
| 30% | 5.4 ± 0.0 bd | 10.9 ± 0.0 e | 66.6 ± 1.7 d | 28.1 ± 1.2 d | |
a, b, c, d, e, f, g —different letters within groups stand for different drying methods, i.e., freeze drying, vacuum drying at 50 °C, 70 °C, and 90 °C, and spray drying, and they indicate significant differences (ANOVA, HSD Tukey, p ≥ 0.05).